Prep: 5min | Cooking: 20min
Complexity: 2/5
ingredients:
(serves 4)
500g frozen peas
2 potatoes, peeled and grated
1 onion, chopped
4 cups vegetable stock
1/2 tsp chopped mint or spearmint
1 tbsp butter
100-150ml milk or cream
100g feta, crumbled
olive oil, salt, pepper
250g soft or crustless bread, diced
2 garlic cloves, minced
1 cup diced ham or pancetta
method:
For the croutons:
Preheat oven to 100°C.
Fry garlic in ca. 4 tbsp olive oil in a large skillet, and add bread. Continue frying until it starts to brown and dry out.
Place onto a baking sheet and season generously with salt and a little pepper.
Bake 15 min. Set aside.
For the soup:
Fry the pancetta or ham in its own fat until starting to brown, then set aside on a paper towel.
Melt butter in a pot and add the onion. Fry until translucent, then add 1 cup vegetable stock. Cover with lid and cook 5 min.
Add the peas, potatoes, remaining stock, and the mint. Stir in the milk, and simmer, 10 min.
Blitz soup to desired consistency.
Add the feta, and mix well, allowing it to mostly dissolve, then season soup to taste with salt and pepper.
Serve with croutons, and ham on top.